Ingredient: orange juice

Banana Crumble

Crumbles have everything. They are sweet/tart, yielding, crunchy and caramelized. Another beauty of crumbles is that they have so few ingredients, sometimes as few as four – fruit, flour, butter and sugar – which, with the addition of heat, transform themselves into puddings of sublime comfort.

The most likely origin story for crumble is that it originated in the United Kingdom in the 18th century. At that time, crumble was known as ‘cottage pudding’ and was a more accessible and simpler alternative to pastry-based pies, which required more ingredients and time to prepare. Crumble gained popularity in Britain, Ireland, and across the Commonwealth of Nations, becoming a ‘national institution’. 

While the exact origin of ‘banana’ crumble is less clear, the dessert is a variation of the traditional crumble, featuring bananas as the main fruit component. Have you ever wondered why you see crumble recipes for berries, pears, apple – just about any fruit but bananas? Generally, bananas don’t come to mind when we think about fruit desserts like crisps or crumbles. We naturally assume that they would not hold up to being baked. However, it all comes down to the ripeness of the bananas being used.  You want the banana to be ripe as far as being a nice bright yellow without any green on it or any signs of starting to over ripen. 

I think you will find banana crumble is extremely good all by itself but is made even better with a scoop of vanilla ice cream. 

Print Recipe
 Banana Crumble
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine British
Keyword banana crumble
Servings
Ingredients
Topping
Filling
Course dessert
Cuisine British
Keyword banana crumble
Servings
Ingredients
Topping
Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Topping
  1. Combine all the topping ingredients ( except pecans) in a medium size bowl & work them together with your fingers until they become crumbly. Add the toasted pecans to the bowl. Stir to mix. Refrigerate the topping while you make the filling.
Filling
  1. In a saucepan, melt 2 tablespoons of butter over low heat. Add the brown sugar & stir until it dissolves, about 3 minutes. It will become a wet looking mass of sugar that slides around the pan. Stir in the cinnamon, cardamom & salt. Add the orange juice, be careful it will sizzle up & splatter a little bit. Cook about one minute until it thickens slightly.
  2. Preheat oven to 350 F.
  3. Add the banana chunks & toss gently until they are coated. Divide banana chunks with sauce evenly between 6 ramekins. Sprinkle the topping evenly over the bananas.
  4. Bake until topping is golden brown, about 20 minutes. Let cool about 10 minutes before serving.
  5. Top with vanilla ice cream or whipped cream if desired.

Apple Pancetta ‘Frenced’ Pork Ribs

EASTER GREETINGS!

Holidays are closely interwoven with culture and tradition.  Each holiday brings with it food traditions that carry special meanings. Some tell historical or religious stories while others represent ethical values or good fortune. For most of us, the holiday traditions we share have been passed down from generation to generation, without a clear origin.

Ham holds symbolic significance for many people during Easter. As a rich, indulgent meat, it can represent the celebration of new life and the end of the Lenten season, during which many Christians abstain from certain luxuries. The circular shape of a traditional bone-in ham also symbolizes the cycle of life and the continuity of the seasons, underscoring the themes of renewal and rebirth associated with springtime and the Easter holiday.

I enjoy changing up our Easter dinner menu every year, in part because ham is not a meat that Brion really enjoys. Plus, it’s fun to have a rotating seasonal menu that feels new. Move over, holiday ham. ‘Frenched’ pork ribs are simple way to create a special occasion dish for the holidays. Made with pancetta and apples and based with a sweet/savory orange maple sauce, these ribs taste amazing! Baking it low and slow will lock in all of the moisture, creating the perfect main dish!

The Frenched pork rib roast, a culinary delight beloved by many, has an intriguing origin story that dates back centuries. This classic technique of French cuisine involves trimming and cleaning the bones of a pork loin or rib roast to give it an elegant presentation. The process of ‘Frenching’ the pork roast is said to have originated in France, where attention to detail and aesthetics in cooking are highly valued.

Historically, Frenching meat was a way to showcase the skill and craftsmanship of chefs in preparing dishes fit for royalty and special occasions. The precise trimming of the bones not only enhances the visual appeal of the dish but also allows for more even cooking and imparting flavors from the bone marrow. Over time, the Frenched Pork Roast technique has traveled beyond French borders and become a popular choice for home cooks and professional chefs alike, adding a touch of sophistication to everyday meals and festive gatherings.

Print Recipe
 Apple Pancetta 'Frenched' Pork Ribs
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine French
Keyword apple pancetta 'frenced' pork ribs
Servings
SERVINGS
Ingredients
Ribs
Stuffing
Basting Sauce
Course Main Dish
Cuisine French
Keyword apple pancetta 'frenced' pork ribs
Servings
SERVINGS
Ingredients
Ribs
Stuffing
Basting Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Ribs
  1. Cook pancetta bacon & let drain on paper towels to remove excess grease. Place all of the stuffing ingredients including the cooked bacon in a large bowl to combine.
  2. If your ribs have already been 'frenced' by the butcher, no doubt the silverskin (thin membrane on inside of ribs) has already been removed. Carefully make slits about 1-inch apart between ribs to create deep pockets for stuffing. Don't cut all the way through, just make deep pockets.
  3. Carefully begin spooning some of the stuffing mixture into each pocket of the ribs. Try to get as much stuffing as possible into each pocket.
Sauce
  1. In a saucepan, add any leftover stuffing you may have along with the orange juice, honey & Dijon mustard. Allow to simmer over medium-low heat for about 15-20 minutes until ingredients soften.
  2. When ingredients have softened, place in a blender for a couple of minutes making the mixture smoother. I idea is to make it a bit smoother but still keeping it chunky to add some color & texture to the ribs.
Roasting
  1. Preheat oven to 350 F.
  2. Line a broiler pan with foil. Lay stuffed rack of ribs on it. Spoon some of the basting sauce over ribs. Roast for 30 minutes then drizzle with some more basting sauce. Slowly roast for about 3 hours or until meat is very tender.
  3. When ribs are done, remove from oven & place on a cutting board. Cover with foil for about 10 minutes so the juices re-integrate into the meat.
  4. Once the ribs have rested begin slicing between rib bones. Make thick slices (3/4" - 1") trying to include the pocket of stuffing with each slice. Drizzle with remaining basting sauce if you wish.

Pork & Apple Tourtiere Galette w/ Cranberry Chutney

Tourtiere is a traditional French-Canadian meal enjoyed by many people throughout Canada. There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtiere.

No matter what the meats used, or the presence or absence of potato, bold seasoning is the rule for all varieties. The four original spices used in the classic tourtiere are cinnamon, cloves, allspice and nutmeg. Like so many of these recipes that have been ‘handed down’ over generations, each family alters it to suit their taste. 

While the smell and flavor are unique, they aren’t difficult to like. The flavors are ultimately simple and comforting and you probably have most of the ingredients on hand often. 

This version of tourtiere replaces mashed potatoes with apples as well as using apple juice in the filling. It presents an interesting twist on the classic version.

Print Recipe
 Pork & Apple Tourtiere Galette w/ Cranberry Chutney
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword rustic pork & apple tourtiere
Servings
Ingredients
Pastry
Cranberry Chutney
Tourtiere
Course Main Dish
Cuisine American
Keyword rustic pork & apple tourtiere
Servings
Ingredients
Pastry
Cranberry Chutney
Tourtiere
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pastry
  1. In a bowl, whisk together flour, baking powder & salt. Cut in butter until it resembles small peas. In a 1/2 cup measure, place 1 tsp vinegar & fill it nearly to the top with ICE water. Pour the mixture all at once over the flour mixture, mixing quickly, until dough pulls away from sides of the bowl. This should only take a couple of minutes; DO NOT OVER MIX PASTRY. Wrap in plastic wrap & place in fridge until ready to roll out.
Chutney
  1. Place all chutney ingredients in a large saucepan. Bring to a simmer & cook on low heat until cranberries pop & fruit is soft, about 15-20 minutes. Adjust seasonings, or sweetness to your taste. Remove from heat & allow to cool for a few minutes. Place chutney in a food processor & pulse a couple of times to make a sauce-like consistency. Remove from processor & allow to cool. Store in a jar in the fridge until ready to serve with tourtiere.
Tourtiere
  1. Preheat oven to 375 F.
  2. In a saucepan, heat oil & brown pork, onion, garlic & spices for 5 minutes. Sprinkle with flour & mix well. Stir in the apple juice, mustard, salt & pepper.
  3. On a lightly floured work surface, roll the dough into a 12-inch circle. Place the dough in a 10-inch pie plate & add the pork mixture. About 3/4-inch from outside edge place a ring of apple slices. Fold excess pastry in toward center.
  4. Brush the dough with egg wash then bake for 40 minutes or until the tourtiere is golden brown.
Recipe Notes
  • You may find you have a bit of extra pastry. Just wrap it well & freeze it for another time.

Wool Roll Bread w/ Apricot Filling

Today, March 28th, is my mother’s birth date. As we honor her beautiful memory, I’m sure each of my siblings will reflect on special times we shared with her. Forty-seven years after her passing, I find myself still doing many things in her likeness. Baking was a shared passion for my mother and I. We liked nothing better than to bake something together. After I moved from ‘home’ and would return for a visit, instead of having a coffee and visit we would get busy and bake something while we talked. Such great memories!

When I was thinking about what I wanted to post today, my mind drifted to the recipe archive that lives in my head, eventually making its way to the yeast breads. This is an area my mother had mastered down to a science.

Bread is so simple but a staple in almost every culture. Just flour, water and yeast, yet despite those few ingredients, there are hundreds of different types of bread across the world. And every culture has some sort of bread product.

It seems that the Wool Roll Bread become trendy in 2021 because of a Malaysian YouTuber. It also resembles some Middle Eastern breads such as shoreek and other European creations, such as Polish babka and Slovenian Belokranjska povitica. The pillowy yeast dough can be stuffed (or not) with a sweet or savory filling, then sliced, rolled and stacked in a round pan, so as the dough rises and bakes, the final result resembles rolls of wool or thick yarn.

The most popular fillings for wool roll bread are dried fruit, nuts, cinnamon, custard, hazelnut, chocolate, and cheese as well as some Asian favorites such as red mung bean paste, ube or purple yam, coconut or coconut jam, and meat. Sometimes the dough is made in different flavors and colors like chocolate, strawberry, and pandan.

There is some kind of magic in seeing the result of these baked bread rolls that come together to form a Bundt-like cake shape, puffed up in a ring of pull-apart bread.

I’ve chosen to fill our wool roll bread with an apricot cream cheese filling which should be a nice compliment to the soft dough.

Print Recipe
 Wool Roll Bread w/ Apricot Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine European
Keyword wool roll bread w/ custard filling
Servings
Ingredients
Apricot Filling
Cream Cheese Filling
Bread Dough
Course dessert
Cuisine European
Keyword wool roll bread w/ custard filling
Servings
Ingredients
Apricot Filling
Cream Cheese Filling
Bread Dough
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Apricot Filling
  1. In a small saucepan, combine dried apricots, orange juice, lemon juice & sugar. Bring to a simmer over medium low heat. Simmer uncovered for 10-15 minutes, stirring occasionally, until the apricots soften & the liquid is reduced by half. Once cool, transfer the mixture to a food processor & process until a puree forms. Set aside until room temperature.
Cream Cheese Filling
  1. In a small bowl, beat the cream cheese & sugar until smooth. Add egg yolk & vanilla, beat to combine. Set aside in refrigerator until ready to use.
Bread
  1. In a small bowl, combine warm milk, sugar & yeast. Let the mixture sit for about 10 minutes until it becomes frothy.
  2. In a large bowl, Combine flour & salt. Cut in the soft butter. Combine lukewarm water with the beaten egg & add to flour/butter mixture. Add the yeast mixture & mix until a dough forms.
  3. Knead the dough for about 10 minutes or until it becomes smooth & elastic. Once the dough is kneaded, place it in a greased bowl, cover with a damp cloth & allow to rise in a draft-free place for about 1 hour or until doubled in size.
  4. Lightly oil a work surface with olive oil. Gently deflate the dough, divide it into four equal pieces & shape each piece into a ball. Cover the dough & let rest for 10 minutes.
  5. Line a 9" springform pan (at least 2" deep) with parchment paper.
  6. Roll out each piece of dough (on the lightly oil surface) into a 6" x 12" rectangle. On the top HALF of each rectangle, spread the cream cheese filling across the entire width of the rectangle (leaving about 1/4" bare on each side) & down about 6" leaving the bottom 6" bare. Next, spread a good sized dollop of apricot filling over the cream cheese filling. Use a fork so you can do this gently.
  7. Using a sharp knife, cut the uncovered dough at the bottom into very thin strips about 1/8" wide. Starting from the filling covered top & rolling toward the uncovered strips, roll the dough into a log about 6" long.
  8. Place each log, seam-side down, into the bottom of the pan so they are snuggled up against the pans outside edge to form a complete circle.
  9. Preheat to the to 350 F.
  10. Brush the rolls lightly with milk, being careful not to deflate the delicate dough. Cover the 'wool rolls' & let them rise for about 60-75 minutes, until puffy.
  11. Bake for 28-32 minutes, until golden brown on top. Remove the roll from the oven & cool it in the pan until you can transfer it safely to a rack to cool completely. Slice & serve.

Strawberry Cheesecake w/ Danish Rum Balls

HAPPY VALENTINES DAY!

In keeping with Valentines Day, I’m pairing the classic duo of strawberry & chocolate today. At some point, in the many years I spent in the commercial food service industry, I learned the history of the iconic Danish Rum Balls or ‘Romkugler’. These legendary little sweets came about due to leftovers and day old cake that Danish bakers couldn’t sell. Even though they did their best to make the right amount of baked goods so that it would all be sold during the day, they always had leftovers which would not be fresh enough to be sold the day after. They came up with an idea to add jam & rum extract to the day old chocolate cake and the classic rum ball was created.

Today, the rum ball is not considered an unwanted leftover or solely made to avoid food waste. Instead, these little ‘cakes’ continue to appear on the present day bakery shelves.

I think these mini rum balls are the perfect compliment to the strawberry cheesecakes. Sweet, but heh …. its Valentines!!

Print Recipe
 Strawberry Cheesecake w/ Danish Rum Balls
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American, Dutch, European
Keyword strawberry cheesecake + Danish rum balls
Servings
MINI CHEESECAKES
Ingredients
Crumb Base
Cheesecake
Garnishes
Danish Rum Balls - Makes about 39 mini size
Course dessert
Cuisine American, Dutch, European
Keyword strawberry cheesecake + Danish rum balls
Servings
MINI CHEESECAKES
Ingredients
Crumb Base
Cheesecake
Garnishes
Danish Rum Balls - Makes about 39 mini size
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Crumb Base
  1. In a small bowl, combine Oreo crumbs, sugar & melted butter (mixture should have the consistency of wet sand). Place 1 1/2 tablespoons in the bottom of each 'cup' of an individual cheesecake pan. Press the mixture down firmly to form the crust.
Cheesecake Batter
  1. Dice 150 gm strawberries. Reserve several strawberries for garnish.
  2. Process strawberries in a food processor slightly; add softened cream cheese, sugar, orange & lemon juices. Continue to process until very smooth.
  3. Soften gelatin in cold water; stir over low heat until dissolved. Beat into cheese mixture.
  4. Divide cheesecake batter between 14 individual 'cups' in cheesecake pan. Refrigerate 4 hours or overnight. Carefully remove cheesecakes from molds.
Mini Rum Balls
  1. In a food processor, process cake until crumbly. Add jam & rum then process until the dough has a uniform consistency.
  2. Roll dough into 1/2 oz. size balls. Refrigerate until chilled for about an hour..
  3. In a double boiler, melt chocolate with shortening, stirring until smooth. Roll balls in chocolate, allowing excess to drip off. Place on a piece of dry wax paper until set.
  4. When ready to serve, top each cheesecake with a rosette of whipped cream & a slice of strawberry garnished with a mint leaf. Serve with a Danish rum ball on the side.
Recipe Notes
  • If you're cheesecake pan only has 12 cups, use a mini muffin pan for the extra two cheesecakes.
  • If you want to increase the strawberry flavor in the cheesecakes add 1/2 tsp Lor Ann strawberry flavor to the batter and for some extra color, a bit of red GEL food coloring.
  • If you wish, don't hesitate to add finely chopped nuts to the rum balls or roll them in chocolate sprinkles.

Spiced Parsnip Apple Scones

A fall frost warning announces the end of the road for most of the garden vegetables we’ve enjoyed over the summer. Happily, there are a few vegetables that reach their pinnacle of deliciousness when the cold weather arrives. Winter sweetening is a phenomenon that enhances the flavor of crops such as kale, collards and Brussels sprouts, along with root vegetables such as carrots, turnips, beets and parsnips.

Over the course of the growing season, these vegetables store up energy in the form of starches. When the temperatures start to drop, these starches are converted into sugars, which act as a natural antifreeze. Winter sweetening is especially profound with the humble, underappreciated parsnip.

Before sugar was widely available, vegetables were used to sweeten dishes such as cakes and jams. Carrot cake has stood the test of time, but parsnips add similar flavor and sweetness.

These vegetable/fruit scones mimic the spice and texture of a carrot cake, adding a mysterious subtle sweetness with the nutty flavor of grated parsnips.

Print Recipe
 Spiced Parsnip Apple Scones
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch, dessert
Cuisine American
Keyword parsnip apple oatmeal scones
Servings
Ingredients
Course Brunch, dessert
Cuisine American
Keyword parsnip apple oatmeal scones
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F. Lightly butter 12 scone tins or line a baking sheet with parchment paper.
  2. In a food processor, pulse oatmeal for a few seconds then transfer to a large bowl. Whisk oatmeal, flour, baking soda, spices, salt, flax & pecans together until well combined. Set aside.
  3. In a medium bowl, whisk egg, brown sugar, butter, mashed banana, orange zest, orange juice & vanilla together until well combined.
  4. Pour wet ingredients into dry ingredients, stir a few times, then add raisins, parsnips & apple. Fold together gently just until blended.
  5. Scoop into scone tins or onto parchment lined baking sheet. Bake about 15 minutes or until scones test done with a toothpick in the center.
  6. Remove from oven & place on a cooling rack to cool. Top with a simple powdered sugar/lemon juice drizzle if you wish or just serve as is.

Vertical Pumpkin Cheesecake Tarts w/ Cranberry Gelee

There’s something about the presentation of food—it always seems to taste better when it looks great. Plated desserts aren’t quite my passion, but it was still an experience worth learning.

Our eyes are the gateway to our stomachs. When a dessert looks good, it’s like a promise that it’s going to taste amazing. But it’s not just about the looks; there’s actual science behind it! Psychologists believe that visually appealing food also seems tastier. The brain, being the mischievous little thing it is, associates’ beauty with flavor.

Plated desserts are essentially desserts that have multiple textures, flavors, colors and components that are paired together and presented beautifully on a plate, almost looking like a piece of art.

Dessert plating has been around since the Renaissance. The nobility used to have their chefs present their sweets in the most elaborate ways. So basically, when you’re plating, you’re partaking in a historical tradition.

Embracing the seasonality of ingredients not only adds fresh flavors to your desserts but also creates a visual impact on your plate.

These little elegant tarts are made using rings of crisp, sweet shortcrust pastry, a light pumpkin cheesecake and a layer of fresh cranberry orange gelee. Standing upright on a bed of gingersnap crumble, they are decorated with white chocolate fall leaves and candy spheres.

A plated dessert can be simple to strikingly complex and everything in between so you are only limited by your imagination. 

Print Recipe
 Vertical Pumpkin Cheesecake Tarts w/ Cranberry Gelee
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine French
Keyword vertical pumpkin cheesecake tarts w/ cranberry gelee
Servings
Ingredients
Pumpkin Cheesecake
Cranberry Gelee
Pastry
Crumb Base
Course dessert
Cuisine French
Keyword vertical pumpkin cheesecake tarts w/ cranberry gelee
Servings
Ingredients
Pumpkin Cheesecake
Cranberry Gelee
Pastry
Crumb Base
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pumpkin Cheesecake (make a day ahead)
  1. Preheat oven to 325 F. Line a 9 X 9-inch baking pan with parchment paper.
  2. In a large bowl, combine the cream cheese, brown sugar, ground spices, nutmeg and salt. Using an electric mixer, beat at medium speed until smooth. Beat in the pumpkin puree until smooth. Beat in the cream, maple syrup, vanilla and eggs at low speed until blended.
  3. Pour the batter into a prepared baking pan. Spread evenly in the pan. When baked & cooled the cheesecake should be the height of the width of your tart rings. (Mine are about ¾-inch).
  4. Bake 30 - 35 minutes or until a toothpick inserted near the center comes out clean. Transfer to a wire rack and let cool completely. Cover & refrigerate covered overnight.
Gelee (make a day ahead)
  1. In a medium saucepan, combine the cranberries with 1/4 cup of water and cook over moderate heat until they begin to pop, about 5 minutes. Let cool. Transfer to a blender and puree until smooth. Strain the puree through a fine sieve. Rinse out the saucepan.
  2. Add the sugar & 2 Tbsp of water to the saucepan and bring to a boil, stirring, until dissolved. Let cool. Stir in the orange juice and cranberry puree.
  3. In a small bowl, sprinkle the gelatin over 1 Tbsp of water and let stand until softened, 5 minutes. Microwave for 10 seconds, or until completely melted. Whisk the gelatin into the cranberry mixture. Line a 6 X 9-inch dish with plastic wrap. Pour the gelée into a prepared pan; shake it gently to even it out. Refrigerate the gelee overnight.
Pastry
  1. Combine the flour, powdered sugar, cornstarch, salt, & vanilla in a large bowl. Add the butter and mix with your hands until the butter is broken down into pieces the size of peas and the ingredients are well combined. Add the egg and mix with a fork until the dough is smooth and the egg is fully incorporated. Don’t overmix.
  2. Turn the dough out onto a large piece of plastic wrap and gently shape it into a ball. Wrap the dough in the plastic wrap and flatten it into a disc. Refrigerate for at least 30 minutes or overnight, until cold but still pliable.
  3. When the dough has chilled, unwrap the dough and place it on a silicone baking mat on your work surface. Roll it out into a rectangle about 1⁄8 inch thick, using a second silicone sheet on top.
  4. Using a sharp knife, slice the dough into strips about 1- inch thick. These strips will make the tart rings. Place cut pastry in freezer until cool. This will make handling the strips much easier.
  5. When chilled, transfer each strip of dough to one of the tart rings and lightly press it to the sides. (I am using 2 sizes of tart rings – 2 ¾-inch & 2 ½-inch diameter and ¾-inch width). Use a small knife to neaten the top edge of the rim on the rings.
  6. Transfer the baking sheet containing the tart rings to the freezer & freeze for at least 20 minutes.
  7. Preheat oven to 350 F.
  8. Bake tart rings for 15-20 minutes or until light golden in color. Cool on wire racks.
Crumb Base
  1. Place gingersnap cookies in a sealed plastic bag. Using a rolling pin, crush to coarse crumbs. Set aside.
Assembly/Decoration
  1. CHEESECAKE: Using a ring cookie cutter the diameter of the inside of the BAKED pastry rings. Cut out circles. Cut each cheesecake circle in half, so that you have semicircles. Place one semicircle inside each pastry ring so that the curved edge sits flush inside the pastry ring.
  2. GELEE: Cut strips of gelee & place one along each cut side of the cheesecake, so that when you stand the rings of pastry up, it is sitting on top of the cheesecake.
  3. CRUMB BASE: Arrange small piles of gingersnap crumbs on a serving plate & place each tart on top of the crumbs, so they are standing vertically.
  4. DECORATION: Decorate your vertical tarts with whatever you wish. My choice was some tiny white chocolate fall leaves in keeping with an autumn dessert.
Recipe Notes
  • Traditionally the pastry for the rings is made containing almond meal. Since I have a nut allergy, mine is made without but still has a nice crispy texture. 
  • Very often this kind of dessert is made with a chocolate filling but I wanted to do something in the way of a fall dessert. 
  • Using a pumpkin cheesecake filling has two benefits. It definitely says fall & is easy to make it conform to the circular shape.
  • These plated desserts add such an elegant finishing touch to a holiday meal.

Fruity Roast Chicken w/ Couscous

I’m not sure how far back I came to really enjoy using fig balsamic dressing as a marinade for various roasted meats. This dressing marinade adds a bold, zesty flavor to almost anything. Bursting with fig juice, balsamic vinegar, and herbs and spices. So, it only makes good sense that I take the idea further and test the possibilities of using fig preserves with savory meals.

Most people think of fig jam or preserves as what you find in the middle of a fig newton…basically dried figs and sugar, but a good preserve is a combination of sweet figs with a nice balance of balsamic acidity and the mustard heat lends itself to a whole lot of dishes far beyond a simple cheese plate.  

The flavor of the preserves is more complex and less sweet than most fruit spreads, so it gives you enough of a contrast with salty items without tasting too sugary.

This is the very definition of a winning weeknight chicken dish: quick, sweet and savory, a little something different. The herbs enhance the savory quality of the dish and provide a touch of earthiness to balance the sweet. 

Print Recipe
 Fruity Roast Chicken w/ Couscous
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Keyword baked chicken w/ fig preserves
Servings
Ingredients
Chicken
Spicy Fruit Filling
Couscous
Course Main Dish
Keyword baked chicken w/ fig preserves
Servings
Ingredients
Chicken
Spicy Fruit Filling
Couscous
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Fruit Filling
  1. Combine apricots, raisins, apple & orange juice in a small bowl. Season with spices; mix well. Set aside to marinate.
Chicken
  1. Preheat oven to 350 F.
  2. Place chicken thighs in a heavy freezer bag. Gently pound until about 1/4-inch thick. On a sheet of plastic wrap lay out thighs to form a 'solid' piece. Sprinkle chopped fresh herbs over meat (if using). Mound the filling on flattened thighs then using the plastic wrap, roll up, tucking in the ends.
  3. Line a baking sheet with foil & lightly spray center area. Transfer chicken roll to foil & top with fig preserves. Pull foil up around meat to form a catch 'basin' for meat & fruit juices (leave top open).
  4. Roast about 25 minutes until meat is cooked. When you remove it from the oven reserve fruit & meat juices to use over your couscous if you wish. While the meat is cooking, prepare the couscous.
Couscous
  1. Heat first amount of oil in a medium saucepan. Add next 4 ingredients. Cook & stir for about 3 minutes until green onion is softened. Add honey. Heat & stir for about 30 seconds until green onion is coated.
  2. Add broth. Bring to a boil. Add couscous & second amount of olive oil; simmer covered for about 10 minutes. Fluff with fork & stir in remaining 3 ingredients.
  3. Place couscous on a serving plate topped with sliced chicken thigh roll. Serve.

Rhubarb Rugelach

Rugelach is an irresistible baked treat which is both delicious and versatile. So, is it a pastry or a cookie? Rugelach’s unique buttery, tender dough wrapped around any variety of tasty fillings seems to straddle the line.

Rugelach was invented around the same time as the croissant, in 1683 and has Jewish (Polish) origins. The word rugelach means ‘little twists’.

Traditionally, rugelach was made with yeast dough, but the pastry has evolved and is now made with cream cheese which is both quicker and easier to make. The cream cheese dough was first used by North American bakers in the 1940’s, and now forms the staple of the modern rugelach we know today.

Many folks don’t associate the crescent-shaped cookies with Christmas but rather consider rugelach a year-round treat. That being said, I see no reason not to make some summer rhubarb rugelach.

Print Recipe
 Rhubarb Rugelach
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine Jewish
Keyword rhubarb rugelach
Servings
Ingredients
Rhubarb Filling
Rugelach
Nut Filling
Course dessert
Cuisine Jewish
Keyword rhubarb rugelach
Servings
Ingredients
Rhubarb Filling
Rugelach
Nut Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Rhubarb Compote
  1. In a medium saucepan, combine rhubarb, sugar, cinnamon & orange juice. Bring just to boiling; reduce heat. Cook, uncovered stirring occasionally about 10 minutes or until rhubarb is broken down; set aside to cool.
Rugelach
  1. In a cup combine water, sugar & yeast. Allow to sit until frothy.
  2. In a large bowl, combine butter & flour until resembles small peas. Add eggs & the yeast mixture to the bowl. Knead the dough until smooth & soft then divide into thirds.
  3. In a small bowl, combine nut filling ingredients. Spread 1/4 cup of the nut filling on a work surface & place 1/3 of the dough on top of it. Roll dough into a circle the size of a small pizza. Spread 1/4-1/2 cup of the rhubarb compote on top of the dough.
  4. Preheat oven to 350 F.
  5. Cut the dough into 12 pieces like you would cut a pizza & roll each piece from the outside in. Place each rugelach on a parchment lined baking sheet with the point face down. Repeat with remaining dough.
  6. Bake for 20 minutes or until slightly browned.
Recipe Notes
  • Due to a nut allergy problem, I had to omit the nut filling for our rugelach.

Honey Orange Pork Medallions

Pork tenderloin, also known as pork fillet, is the leanest, most tender part of the pork loin. It is often cut into medallions, which are oval shaped steaks, made even more tender by trimming away excess fat. Pork tenderloin medallions are a versatile cut of meat, suitable for a range of different occasions. Their tender texture makes them perfect for a special dinner, but because they require short cooking times, they are quick and easy to prepare, making them an excellent choice for weeknight dinners, too.

For these honey orange medallions I’m using an ingredient called hoisin sauce. This is a Cantonese sauce that is often used both as an ingredient in dishes and as a table condiment. 

Hoisin is the English version of the sauce’s Chinese name: haixian, which means seafood or sea delicious. The word hoi translates to sea and the word sin translates to fresh or delicious. The name is somewhat misleading since hoisin sauce contains no seafood and is not typically used in or on seafood dishes though there is some evidence that the earliest versions actually did contain fermented fish. When Hoisin sauce still contained seafood, it was considered a luxury food because of this fact.

Hoisin sauce ingredients typically include soybeans, garlic, and sugar along with sesame oil and chilies. The number of ingredients and the ingredients themselves can vary from brand to brand; however, the flavor profile is generally the same. It has a similar appearance to American barbecue sauce but is much denser.

This is such a nice meal served over steamed rice or Chinese noodles.

Print Recipe
 Honey Orange Pork Medallions
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Asia
Keyword honey orange pork medallions
Servings
Ingredients
Sauce
Pork Medallions
Vegetable Choices
Course Main Dish
Cuisine Asia
Keyword honey orange pork medallions
Servings
Ingredients
Sauce
Pork Medallions
Vegetable Choices
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Sauce
  1. In a small pot, heat oil & garlic over medium low heat for just a minute or so until the garlic has softened but not browned. Add all of the remaining ingredients for the sauce & simmer until the sauce reduces to the consistency of a glaze. Keep warm on minimum heat while the pork gets fried.
Pork Medallions
  1. Sift together the flour, salt, pepper, ginger & five spice powder.
  2. Beat together the eggs and water to make an egg wash.
  3. Heat 1/2 inch oil over medium heat in a large heavy skillet.
  4. Season the pork medallions lightly with salt & pepper. Coat the pieces in the flour mixture before dipping them in the egg wash & then back into the flour mixture again. Drop into the hot oil and cook for about 3-4 minutes, turning once, until golden brown & crispy.
  5. Toss the cooked pork medallions in the sauce, along with the vegetables of your choice. Serve over steamed rice or Chinese noodles.